Almond Paris Brest
You will notice every now and then I dabble in traditional global sweet treats, where Italy, France and America tend to feature more often than not.
The latest traditional treat I have explored is the Almond Paris Brest. This beautifully elegant pastry treat is a French ring-shaped pastry that is filled with cream patisserie and sprinkled with almonds (or topped with an almond paste) and icing sugar.
The delicacy was created in 1891 by a pastry cook whose patisserie was positioned along the route of the bicycle race from Paris to Brest (hence the name).
This treat is a mix between a Profiterole and a Éclair, with an almond twist.
Elegant, tasty, rich and creamy this treat is satisfaction!
- 125g butter
- 250ml water
- 150g flour
- 2 tbsn sugar
- 4 eggs
- 130g flour
- 90g butter
- 70g sugar
- 40g almond meal
- 750ml milk
- 6 egg yolks
- 160g sugar
- 55g corn flour
- 1 tsn vanilla essence
- Pre heat the oven to 200c degrees and line a large baking tray with baking paper.
- Draw 14 x 5cm circles on the paper allowing for 2 cm apart.
- Melt butter and water in a saucepan on medium heat on the stove. Bring to the boil.
- Remove off heat and add the flour and sugar, stirring until a ball is formed.
- Return to a low heat and cook for 1 minute.
- Place the dough into a bowl and add the eggs one at a time, using a hand whisk, beating until the mix is smooth and glossy.
- Place the pastry into a piping bag fitted with a 1.5cm star nozzle.
- Pipe a 5cm ring around the drawn circles as a guide.
- Bake in the oven for 10 minutes, reduce the temperature to 180c degrees and bake for a further 15 minutes until puffed and slightly golden.
- Cut the puffs in half horizontally and place in the oven turned off for 2 minutes to dry out.
- In a bowl mix all the almond paste ingredients and once combine kneed for a minute until smooth and pliable.
- Place the paste in between 2 sheets of paper and using a rolling pin flatten to 3mm thick.
- Cut 5cm rounds out of the paste (I used a 5cm cookie cutter) and place the circles on top of the pastry rings.
- Place the rings on the top half of all the pastries and place back in the oven for 8 minutes or until golden, leave aside to cool.
- To make the crème patisserie, place the milk into a saucepan on high heat and heat until boiling.
- In another bowl add remaining ingredients and whisk with a hand whisk until the egg mix is well combine.
- Still whisking, pour the boiling milk into the egg mix until well combine.
- Place the mix back on the heat in the saucepan on low heat until boiling and thickened. Set aside to cool.
- Once the crème patisseries has cooled place in a piping bag and pipe the mix on all the remaining pastries halves (that do not have the paste).
- Once the mix is used up place the pastry top with the almond mix almont side up on the crème.
- Dust with icing sugar and serve.
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